For tempering:

For garnishing:

1 tbspfinely-choppedcoriander (for garnishing)

1 tbspgrated coconut (for serving)

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This staple of a traditional Gujarati diets is made from fermented dough and steamed. Moong dal dhokla is especially aromatic and delicious. Often served at high tea parties, this will certainly please your guests. It is light and air, making it light on the stomach but packed full of nutrients and vitamins essential in a balanced diet. It is often accompanied with a peppery green chutney to give it an ideal mix of textures. Make it for breakfast or even pack it in your new Vaya Tyffyn lunchbox for on the go snacks.

Health Benefits

As a great source of protein and iron dhokla flour is popular as a meat alternative amongst vegetarians. A low-calorie snack great for people on a diet, regular consumption is recommended for maintaining a healthy body weight. The fermentation process makes dhokla easy to digest and promotes healthy gut flora. Fermentation increases the body’s ability to process the minerals present in food making it healthier than its non-fermented counterparts. Lactic acid bacteria in fermented foods also alters the PH balance in your body, which is associated with good health.

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How to make Moong Dal Dhokla

Blend the yellow split gram and green chilies using a little water to make a paste of pouring consistency.

Transfer the paste to a bowl, add salt, sugar, asafetida, oil, turmeric powder, Bengal gram, and curds, and mix well to make a batter.

Sprinkle some fruit salt and mix lightly just before steaming.

Pour the batter into a greased thali of 175 mm in diameter

Steam for 10 to 12 minutes or till the dhoklas are cooked. Remove from steamer and set aside to cool.

In a small non-stick pan over medium flame, splutter mustard seeds, following with sesame seeds, green chilis, and asafetidaand sauté for 30 seconds.